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Do not miss this delicious recipe for semi homemade cinnamon rolls. This is a SUPER easy and quick recipe perfect for any morning!
Semi Homemade Cinnamon Rolls Recipe – SO GOOD!
This is my absolute favorite recipe ever for homemade cinnamon rolls! They're semi homemade and really quite simple to make – but they are amazingly full of flavor.Â
I first found this recipe in Guideposts magazine several years ago, and was hooked. They're delicious, easy to make, and because of that, I can mix them out without having to hunt down a recipe. (I only have this recipe and my best ever chocolate chip cookies memorized. They're so worth it!)
These take just a tiny bit more work than popping open a can of Pillsbury rolls, are way less expensive than your local Cinnabon, and taste so yummy because they're made at home.
Grab some frozen bread dough the next time you're at the store, and make these this weekend. I promise your family will love them!
The best part? All you need to whip up these homemade cinnamon rolls is five simple ingredients, and I'm betting at least four of them are already in your pantry.
Note: the one super important thing you need to remember in this recipe is to set out your frozen dough to thaw in a loaf pan the night before you bake them. It allows the frozen bread dough to thaw, and in the morning you'll make the best cinnamon rolls your family has ever eaten.  Â
Ingredients for Homemade Cinnamon Rolls:
- loaf of frozen bread dough
- margarine or butter
- sugar
- cinnamon
Frosting Ingredients:
- powdered sugar
- milk
- vanilla
How to Make Semi Homemade Cinnamon Rolls:
First things first, when your dough is all nice and thawed out in the morning, roll it out flat with a rolling pin. There is no need to knead the dough! You may want to use about a half cup of flour on the surface so that it does not stick.
Then spread your softened butter (margarine works too) over the dough, and sprinkle with sugar and cinnamon.
Next, roll your dough starting with the shorter end, to make a bunch of fat-and-happy cinnamon rolls. 🙂
Once you're rolled out the dough, cut into one inch slices…
And then place in a round pie plate. Let rise 1-2 hours if you have time. (A lot of times I don't have time for that second rise, but if you do have even 30 minutes extra to let them rise you'll make a better cinnamon roll!)
(Note: The original recipe I used said to let rise for 2-4 hours in the morning to double in size after you've made the cinnamon rolls, but I don’t think I’ve ever let the dough rise more than 1-2 hours.
Just be sure to set them in a warm spot in your kitchen. . . mine rise right on top of the heating vent, or in the oven with the light on to help them rise a little faster. If you don't have time for them to rise they'll rise a bit on their own while baking, but if you have even 30 minutes to give them extra time to puff, it's worth it!)Â
Bake at 350 degrees for 15-20 minutes, and goodness, your home will be so happy. 🙂Â
Then mix together powdered sugar frosting, and serve these homemade cinnamon rolls warm. Perfection!
Note: Most packages of frozen bread dough include 3-5 loaves, so you’ll get several batches of cinnamon rolls out of it. This would be a yummy treat to enjoy during the holidays or even for a special weekend brunch ~ and since bread dough costs $3-$4 for a bag of 5 loaves, you can't beat the price of these when you make them at home (even though they're only semi homemade cinnamon rolls). I love that!
Almost Homemade Cinnamon Rolls
Ingredients
Cinnamon Roll Ingredients
- 1 Loaf Frozen Bread Dough Thawed over night in loaf pan, not risen
- 5 Tbsp Margarine or Butter
- 5 Tbsp Sugar
- 3 tsp Cinnamon
Frosting Ingredients
- 1 Cup Powdered Sugar
- 1 Tbsp Milk
- 1/2 tsp Vanilla
Instructions
- Roll out dough to about 12 x 14 inches. Spread butter evenly on top of dough
- Sprinkle with sugar and then with cinnamon
- Roll up jelly-roll style, tightly pinching ends so sugar / cinnamon doesn't fall out
- With a sharp knife cut into 1-inch sections and lay in prepared pan
- Allow dough to rise until almost double in size (around 1 - 2 hours), they will also rise quite a bit while baking. Meanwhile, prepare frosting (see recipe below). To help them rise a little more quickly, I put them in the oven with the light on, and place a bowl of water on the rack beneath them to help moisture stay in the oven.
- Bake in a greased round or square pan at 350 Degrees for 15 - 20 minutes. Tops will be golden brown when done. Allow rolls to cool slightly while preparing topping. (If you're like me, you may want to spread a little butter or margarine on top to make them nice and glossy!)
Frosting Instructions
- Mix powdered sugar, vanilla and milk to make a thick paste.
- Add more milk or powdered sugar as needed.
- Spread on still-warm rolls, allowing the frosting to melt slightly. Serve warm.
If you want to think ahead and have this as a Valentine's brunch, you can try this recipe as Heart Shaped Cinnamon Rolls too!Â
If you enjoyed this Homemade Cinnamon Rolls recipe, you may like these too:Â
Could you add pecans and make them into cinnamon pecan rolls? If so, where would you add them to this recipe?
Yes, I think you could definitely do that Judy! I would add them after you sprinkle the dough with the cinnamon and sugar. Let us know how these taste with pecans!
I use the Rhodes frozen cinnamon rolls. I add cream and brown sugar to bottom of dish. Bake as directed on package
Sounds delicious Mary! 🙂
When you lay them out the night before to thaw in a loaf pan where are you putting them? On the counter or in the refrigerator?
Hi Christina, just on the counter! Hope you love them!!
Finally made these today… so good! A huge hit with my 3 boys! Thanks for the recipe!
So so glad you enjoyed them Tara!
Maybe this is a dumb question, but you say to let the cinnamon rolls rise a second time if possible. What do you do to the cinnamon rolls between the two times? If it was normal bread rising, you’d punch it down and then let it rise again, but you can’t punch down the cinnamon rolls in the same way when they’re already prepared can you? They look delicious!
Hi Christy! You’ll only need to let them rise once after forming into rolls! 🙂 Hope that helps! (Since it’s pre-made dough, I think it maybe already had it’s first rise before packaging, so the “second” rise is just letting it rise after shaping them!).
Thank you! I’m making them tomorrow for my daughter’s birthday!
When you thaw the bread dough overnight, do you do it on the counter or in the refrigerator?
Where does one purchase frozen bread dough? I’ve never seen it, but maybe that’s because I’m not usually hanging out in the frozen doughs aisle. 🙂
Hi Tandi! They should carry it in the freezer section of most grocery stores (or you can even try the grocery section of Walmart!). Hope that helps! 🙂
I found the Rhodes brand, but the bag I got had 36 rolls. Do I use all of them?
Rhodes has bread loaf too there 5 in a bag. So you’ll want the loafs
They sound delicious! How many does one loaf make? Would two loaves fill a 9×13 casserole pan? Thanks!
I loved your video about the cinnnamon rolls. Where can I get the recipe so I can print it off? I want to try them. Hope your eyes get better soon
Thanks so much Heather! 🙂 If you scroll down to the bottom of the post, you should see the recipe here! —> https://passionatepennypincher.com/almost-homemade-cinnamon-buns/
I used to make cinnamon rolls this way all the time.
I will be making these and bringing a batch to work…..no wonder I'm so popular 🙂
Hope they enjoy them Hannah! Also try out this one ~ it makes a bunch and is always a favorite 🙂
https://passionatepennypincher.com/2013/12/honey-bun-cake-aka-happy-birthday-jesus-cake/
Just had to say YUM!
I never thought of using frozen dough bread to make buns but this looks pretty easy as well as delicious.
Thanks
I just stumbled onto this recipe! Immediately went to store got ingredients and boy am I glad I did! So easy and very VERY yummy! Thank you for sharing!
Yayyy ~ super glad you liked it Maxine! 🙂
This is how I make my cinnamon rolls all the time, no need to make your own dough. Sometimes I put them together the night before and put them back in the fridge so I have them first thing in the morning. I let them rise on the stove for about an hour and then until the stove heats and ta-dah, everyone things you are awesome. Oh, and I make mine with brown sugar and maple frosting.
Great idea to make them the night before – I’ll try that next time Elizabeth!
Wow, these sound super easy, alot easier then the last home made batch I made, Im going to try this this weekend.
Thanks for the recipe.
Sharon
They really are delicious Sharon – I hope you like them!